For the Glazed Cranberries and Beets
• 500 g Fresh Beets
• 150 g Frozen US Cranberries
• 50 g Sugar
• 1 g Salt
• 2 g Cinnamon stick
• 500 g Water
For the Cranberry Vinaigrette
• 40 g Water
• 5 g Fresh Ginger
• 0.1 Sichuan Peppercorn Powder
• 7 g Salt
• 40 g Sugar
• 12 g White Vinegar
• 4100 g Olive Oil
• 2 g Orange Zest
For the Cranberry Chevre Roulade
• 50 g Dried US Cranberries
• 100 g Vermont Creamery Chevre, or other High-quality American Goat Cheese
• Greens, Such as Spinach, Arugula, Frisee, Endive, Oak or Mescaline
• Pine Nuts
• Clementine Segments
To prepare the cranberries and beets, combine the sugar, water, salt and cinnamon in a sauce pot and bring to a simmer. Peel and shave the beets to the desired thickness. Place the frozen cranberries and beet slices together in the sauce pot, and simmer for 8-10 minutes. Remove the cranberries and beets with a slotted spoon and reserve. Reduce the heat to low, and continue to reduce the cooking liquid until thick and syrupy. Return the cranberries and beets to the pot. Turn off the heat, cover and allow to steep until needed.
For the cranberry chevre roulade, finely mince the dried US cranberries and combine them in a bowl with the chevre. Mix thoroughly. Lay a piece of cling film flat on a work surface. Pinch the mixture into a single line on the film. Wrap and twist into a log. Refrigerate for at least one hour, or until well chilled.
For the cranberry vinaigrette, combine the frozen US cranberries, water, vinegar, ginger, salt, sugar, peppercorn powder and orange zest in a mixing bowl. Puree with a stick blender until smooth. Alternatively, a food processor or blender could be used. With the motor running, slowly drizzle in the olive oil. Reserve.
To assemble the salad, arrange the beet slices attractively on a plate. Spoon the cranberries generously over the top. Slice the roulade into half centimeter medallions and arrange on the plate. Garnish the pine nuts, clementines and salad greens. Spoon the cranberry vinaigrette over the top of the salad and serve.